Shakshuka

🛒 Ingredients

• Olive oil 15 g · 135 kcal
• Onion 50 g · 20 kcal
• Garlic 10 g · 15 kcal
• Red bell pepper 75 g · 23 kcal
• Canned crushed tomatoes 200 g · 40 kcal
• Eggs 100 g · 155 kcal
• Fresh parsley 5 g · 1 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large skillet or cast-iron pan over medium heat. Add chopped onion and bell pepper; cook until softened, about 5-7 minutes.
2. Stir in minced garlic, cumin, paprika, and chili powder (if using); cook for another minute until fragrant.
3. Pour in the crushed tomatoes and season with salt and black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes to allow flavors to meld.
4. Make two small wells in the tomato sauce and carefully crack an egg into each well. Season the eggs with a pinch of salt and pepper.
5. Cover the pan and continue to cook for 7-10 minutes, or until the egg whites are set and the yolks are still slightly runny (or cooked to your preference).
6. Garnish with fresh chopped parsley and serve immediately, perhaps with warm pita bread or crusty bread for dipping.